I am ready to begin another batch of brew, an Oktoberfest, and really don't want to go through the wait of lagering. Is there an ale yeast you would recommend so I could have it ready to bottle in a few weeks?? The recipe calls for 3.5 lbs German Vienna, 1 lb Belgian Munich, .25 lbs German Dark Crystal Malt, .5 lbs German Caramunich1, 4 lbs liquid light extract, .1 lbs dark candi sugar, 1.25 oz Hallertau Hersbruck hops (60 min), .5 oz Fuggles (15 min), and .5 oz Fuggles (2 min).

Any suggestions?

p.s. If you see I need to make any changes to this recipe, feel free!!

I was recommended to use Wyeast 1007, German Ale. It ferments at temperatures of 55 to 68 F, and is supposed to produce lager like charactaristics, especially if fermented on the low end of that range. I will open the first bottle in a week or two, so we shall see.